One of the more carefree, fun, and creative parts of my job includes making the weekly menu in our hospital cafeteria. The sky is the limit — we make anything and everything in our hospital cafeteria and not to boast too much, but people do love our food!
It’s…fun But serving 100+ is a bit different than serving the 2 mouths I have to feed at home.
In my little hospital kitchen we have one cook and one assistant cook…and neither were there yesterday due to illness.
My morning started with a conversation with the head cook over the phone. “Teresa, what ratio do I use for biscuits?”
Her help? “Oh, I just go based on consistency.” Ha. I’m glad I trained once upon a time with the cook because one of the few things I remember is the consistency of biscuit batter. So, I made biscuits. Good biscuits, too. 😉
Of course it was the day that we had made-to-order egg scrambles on the menu and lunch was packed. Breakfast for lunch is always a hit, but the made-to-order option when you’re short staffed is…stressful.
We made it through. I was running around the kitchen with my hair in a knot on top of my head, periodically cooling off in the freezer (thank goodness for walk-in freezers!), and cursing myself for wearing heels. At least I wasn’t wearing white?
It’s good that people go ga-ga for breakfast, similar to myself. It is, by far, my favorite meal of the day, no matter what time of day its eaten. I love the sweet and savory options, as well as all the baked goods. And as much as I’d love to throw together made-to-order egg scrambles every day, a grab-and-go muffin is much more practical. Besides, doesn’t everyone love a good muffin?
- 1½ cups white wheat or whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup old fashioned oats
- 1 cup mashed bananas (from about 3 small bananas)
- 1 large egg
- ⅓ cup brown sugar
- ⅔ cup fat-free vanilla Greek yogurt (or flavor of choice)
- ⅓ cup unsweetened vanilla almond milk
- ⅓ cup unsweetened applesauce
- 2 Tbsp honey
- 1½ tsp vanilla extract
- ½ cup walnuts
- Preheat oven to 400 F. Line a muffin tin with liners and set aside.
- In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, cinnamon, and oats; set aside.
- In a medium bowl, mash the bananas against the side of the bowl using a fork. Measure out 1 cup and discard any excess banana. Whisk into the banana the egg, brown sugar, yogurt, almond milk, applesauce, honey, and vanilla extract.
- Mix the wet ingredients into the dry until well-combined. Fold in walnuts. Distribute batter amongst muffin wells, filling about ¾ths full.
- Bake at 400 F for 5 minutes and then reduce oven temperature to 350 F; bake an additional 13-15 minutes. Allow to cool completely before serving.
It feels like Friday…why isn’t it Friday yet? 😉